|

Spicy Black Bean Soup

ByLisa
0 Comments
Jump to Recipe Print Recipe

Don’t let the “spicy” scare you off from this soup. You can easily adjust the spices to make it less spicy. Or, add an extra scoop of sour cream to mellow the heat. Green chilis, jalapeno and chili pepper add the heat. Paprika and cumin provide a background smoky flavor and a generous squeeze of lime juice contributes a bit of much needed acidity.

Spicy Black Bean Soup

No ratings yet
Print Rate
Total Time: 45 minutes
Servings: 4

Ingredients

  • 2 tablespoons  olive oil
  • 1  medium  onion, finely chopped
  • 1 4 ounce  can diced mild green chilies
  • 4  garlic cloves, chopped
  • 1  tablespoon  chopped jalapeño chili with seeds  (for less spice, remove seeds and white pith)
  • ½ – 1  tablespoon  ground cumin
  • ¼ – ½  teaspoon  smoked paprika
  • ¼ – ½  teaspoon  chili powder
  • two 15 ounce  cans black beans, drained and rinsed
  • 2 cups  canned low-salt chicken broth
  • 1  cup  chopped fresh cilantro
  • Optional Garnishes: sour cream, tortilla chips, sliced fresh avocado

Instructions

  • In a Dutch oven, over medium-high heat, heat the oil until it starts to shimmer. Add the onion, green chilies, garlic, jalapeño, cumin, smoked paprika and chili powder. Sauté until onion is tender, about 5 minutes. Add beans and broth.
  • Bring soup to boil. Reduce heat to medium-low; cover and simmer for about 15 minutes. This will give all the ingredients a chance to infuse the soup with lots of flavor. Using an immersion blender, puree until it’s the consistency you like. I tend to still like some bits and crunch. You can also use a blender for this step. For a chunkier soup, another option is to blend 3 cups of the soup in the blender. Then return the puree to same pot. Stir in about 6 tablespoons of the cilantro. Leave enough cilantro for garnishing each bowl of soup. Season soup to taste with salt and pepper. Ladle soup into bowls and top with dollop of sour cream, tortilla chips and avocado slices. Sprinkle each bowl with remaining cilantro.
  • NOTE: If you are worried about the spice, make this soup milder by cutting the amount of spices in half. You can always add more spices at the end, after you taste, if you want it spicier.
Have you made this recipe?I’d love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.